The Most Expensive Recipe To Develop for More Than Poutine Is...
So, a while back, one of the backers requested "Persians" from the book. As it's a Thunder Bay thing, and our source material gathering trip had already happened - in Winnipeg - at that point, that meant only one thing.
... we had to drive 7 hours each way, to buy a doughnut.
At first, my husband thought I was kidding, but I finally convinced him. This weekend, we did it:
To be fair, I also used the trip to stock up on Five Alive, C Plus, and gummies, because really.
This was one recipe where I ran into a bit of an issue with accuracy. As the "Evil Cake Overlord", I have some pretty serious - and professional! - opinions when it comes to frosting.
... and the frosting for Persians is based on shortening, rather than butter. Literally no butter in it, at all.
So, for the sake of professional purity (??) AND balance, the book will have two frosting variations: "Accurate" and "How I do it". Spoiler: I use all butter, no shortening.
I just finished frying up a batch for photos - very happy with how the doughnut recipe turned out. Don't they look tasty?
In other news, we're down to the last 6 recipes to develop, and 12 recipes (including those 6) to photograph. The goal is to have that part done by June 1, and it's looking good!
Super excited to put this book out. There's a lot of really fun stuff in it!
That's it for now, I'll probably be quiet for the next month, in an effort to meet that deadline.